Sweet Potato Purée with Brown Sugar and Sherry
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 5 tablespoons dry sherry
- 1/4 cup (packed) golden brown sugar
- Carbohydrate 53 g(18%)
- Cholesterol 38 mg(13%)
- Fat 15 g(22%)
- Fiber 7 g(27%)
- Protein 4 g(7%)
- Saturated Fat 9 g(46%)
- Sodium 129 mg(5%)
- Calories 362
Preparation Preheat oven to 425°F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly. Cut potatoes in half lengthwise. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar to potatoes. Using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to large saucepan. (Can be made 2 hours ahead. Let stand at room temperature.) Rewarm sweet potatoes over medium-low heat, stirring often.
Preparation Preheat oven to 425°F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly. Cut potatoes in half lengthwise. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar to potatoes. Using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to large saucepan. (Can be made 2 hours ahead. Let stand at room temperature.) Rewarm sweet potatoes over medium-low heat, stirring often.
